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Old 08-03-2009, 09:46 PM   #1
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Question on oven smoking?

Ok I was in a store the other day picking up one of those choppers that Billy May's was pitching before he past away,

and I was in the grilling section of the store when my eye spotted a possible smoking solution for the winter time blues!

On a side note that chopper that Billy pitched actually works just as he said it does, And it makes quick work for mincing.

Anyways this smoker solution is a cast iron box about the size of a shoe box maybe a little smaller,

Anyway you can add it to a propane grill, gas grill, and I was wondering why I couldn't use it in the oven, or would it smoke too much in a confined space?


By the way I know that winter isn't here yet!

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Old 08-03-2009, 10:06 PM   #2
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Stove top smokers have been around for a while. There are cast iron and steel ones.

The lid fits tightly so there isn't a lot of smoke due to the restricted air flow. However, you need good ventilation to the outside to keep the fire department from chopping down your door.
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Old 08-03-2009, 10:55 PM   #3
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I've tried to smoke my oven, it's too heavy to keep lit.
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Old 08-03-2009, 11:07 PM   #4
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and the papers are just too unwieldy...
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Old 08-04-2009, 01:06 AM   #5
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Quote:
Originally Posted by Wyogal View Post
and the papers are just too unwieldy...
Papers? What does paper have to do with anything Wyogal?
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Old 08-04-2009, 04:45 AM   #6
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Quote:
Originally Posted by bigdaddy3k View Post
I've tried to smoke my oven, it's too heavy to keep lit.
Quote:
Originally Posted by Wyogal View Post
and the papers are just too unwieldy...
you 2 made me do a spit take!! easy wider magnum? LOL
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Old 08-04-2009, 09:50 AM   #7
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Chili Chef is already ignoring all my posts as fluff. You will miss the gold amongst the coal if you do that.
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Old 08-04-2009, 10:11 AM   #8
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I've had a stainless steel stovetop smoker for years and love it. I've smoked everything from meats, poultry and fish to veggies and cheeses. It's a great tool.
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Old 08-04-2009, 10:14 AM   #9
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I have to add that, when I use the stovetop smoker, the food is first smoked on top of the stove and finished in the oven. Just wanted to clarify this point.
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Old 08-04-2009, 10:49 AM   #10
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I just fire up the smoker outside. I really don't care what the temperature is. Fire might need a bit more attention during the winter than during the summer, but, if anything, the cold air actually helps you regulate temperature in the smoker better, preventing hotspots...
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